Cosy Pumpkin Soup

Remember remember the 5th November! It’s bonfire night tonight, so I thought that I would do a simple cosy pumpkin soup using my leftovers from halloween. Here’s how to make it!

Pumpkin Soup Recipe

You will need:

A Pumpkin

2 carrots

1 large onion

4 potatoes diced

1 turnip diced

Gluten Free chicken or vegetable stock

What to do:

1. Scoop out the insides of the pumpkin. Put the seeds to one side and dice up the pumpkin. If you have a large pumpkin maybe use half.

2. Dice everything and boil in a large pan with chicken or vegetable stock with a litre of water. Add more water if needed. Add a pinch of salt.

3. Keep on medium heat and cook until vegetables are soft.

4. Blitz everything in a blender and add salt and pepper.

5. Pour into a soup bowl

For the roasted pumpkin seeds:

Spread the seeds onto a tray with greaseproof paper. Drizzle some sunflower oil and add a pinch of salt and pepper. Cook in oven at 335 ° C or the highest temperature that your oven can go. Cook for around 8 mins, keep checking them and turning until golden in colour.

Christiana Botziou

Yiasas everyone! I'm Christiana, a UK blogger with a passion for Greek plate-smashing. In 2012 I was diagnosed with coeliac disease. In this blog, I share my ways to embrace a gluten free existence with easy to follow recipes, lifestyle tips, reviews and more! So come along on my gluten-free journey with me! Opa!